Green Pesto Pasta Salad (Printable version)

A vibrant salad featuring tender pasta, aromatic basil pesto, sweet peas, and juicy cherry tomatoes. Ready in 25 minutes.

# What You Need:

→ Pasta

01 - 10.5 oz short pasta such as penne, fusilli, or farfalle

→ Vegetables

02 - 1 cup frozen peas
03 - 1⅓ cups cherry tomatoes, halved

→ Pesto

04 - 4 tablespoons basil pesto, store-bought or homemade

→ Dairy

05 - ½ cup grated Parmesan cheese, optional

→ Seasoning

06 - 2 tablespoons extra-virgin olive oil
07 - Salt and freshly ground black pepper to taste

→ Garnish

08 - Fresh basil leaves, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
02 - Add frozen peas to the pot during the last 2 minutes of pasta cooking time.
03 - Drain pasta and peas thoroughly, then rinse under cold water until cooled completely.
04 - Transfer cooled pasta and peas to a large bowl, then add cherry tomatoes.
05 - Pour pesto and olive oil over pasta mixture, then toss gently until everything is evenly coated.
06 - Season with salt and freshly ground black pepper according to personal preference.
07 - If desired, stir in grated Parmesan cheese and toss again to distribute evenly.
08 - Top with fresh basil leaves immediately before serving.

# Expert Tips:

01 -
  • It tastes even better after sitting for an hour, which means you can make it ahead and actually enjoy your own party.
  • The peas add a subtle sweetness that balances the sharpness of the pesto in a way that surprises everyone.
  • Cleanup is shockingly easy since everything comes together in one bowl after draining.
  • It travels like a dream and never gets soggy or sad looking in a container.
02 -
  • Rinsing the pasta under cold water is essential here, not a shortcut to skip, because it stops the cooking and washes away excess starch that would make everything gummy.
  • If your pesto seems thick or dry, thin it with a spoonful of the pasta cooking water before draining, it helps the sauce cling and spread more evenly.
  • Don't add the Parmesan while the pasta is still warm or it will clump and turn into weird greasy strings instead of melting in smoothly.
03 -
  • Use pasta shapes with ridges or twists like fusilli or farfalle because they grab onto the pesto better than smooth shapes like penne lisce.
  • If you're making this for a crowd, double the pesto and olive oil because pasta soaks up more dressing than you think as it sits.
  • Toss in a handful of baby spinach or arugula right before serving for extra color and a nutrient boost without changing the flavor.
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